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Cooperative Extension Work in Agriculture and Home Economics 

United States Department of Agriculture and State 
Agricultural Colleges Cooperating 



DRYING VEGETABLES AND FRUITS 
FOR HOME USE 



FRANTS P. LUND 

Extension Specialist in Drying and Canning 




UNITED STATES DEPARTMENT OF AGRICULTURE 
DEPARTMENT CIRCULAR 3 



Contribution from the States Relations Service 
(Office of Extension Work South) 

A. C. TRUE, Director 



Washington, D. C. 



May, 1919 



WASHINQTON : GOVERNMENT PRINTING OFFICE : Kit 



Monograph 



HOME DRYING, with the exception of some dry- 
ing of fruit, had almost become a lost art in 
American homes previous to the war. The war's 
demands for increased saving of food and difficulty 
in obtaining sufficient containers in which to can the 
large surplus production brought home drying into 
prominence again. 

On account of the demands from the county home 
demonstration agents, the Office of Extension Work 
South, in April, 1917, furnished instructions in im- 
proved methods in home drying of fruits and vege- 
tables, with the result that in 1917 there were dried 
and stored for home use in the 15 Southern States 
5,511,881 pounds of fruit and vegetables. 

The improved methods brought home drying into 
such favor in the South that in 1918 the amount of 
dried fruit and vegetables stored for home use in 
the Southern States amounted to almost 6,500,000 
pounds. 

The methods which have been successfully used 
in this work by home-demonstration agents in the' 
South are described in this circular. 






DRYING VEGETABLES AND FRUITS FOR HOME 

USE. 



CONTENTS. 



Page. 

Driers or evaporators 3 

Drying vegetables 8 

Storing dried vegetables 18 



Tage. 

Drying fruits 19 

Storage of dried fruits -:: 



Many vegetables and fruits, which would otherwise go to waste, 
can very easily be conserved for home use by a simple process of 
drying which can be carried out in the average home. Dried products 
require no outlay for expensive containers and under proper condi- 
tions can be stored almost indefinitely in relatively small space. One 
hundred pounds of fresh, green vegetables will average about 10 
pounds of the dried products. Vegetables and fruits, if properly 
dried, retain their natural flavor and food value, and, when properly 
cooked, can be made into most attractive and wholesome dishes. 

DRIERS OR EVAPORATORS. 

Vegetables and fruits can be dried in an oven or in trays or racks 
over the kitchen stove, or in a specially constructed drier. There 
are small driers on the market which give satisfactory results. The 
small cookstove driers or evaporators are ovenlike structures, usually 
made of galvanized sheet iron, or of wood and galvanized iron. They 
:i re constructed so they can be placed on the top of an ordinary wood 
or coal range, or over a kerosene stove. These driers hold a series of 
mall -trays on which fruits or vegetables are placed after being pre- 
pared for drying. Portable outdoor evaporators are especially con- 
venient when it is desired to dry as much as 10 bushels of fruit or vege- 
tables a day. They are usually constructed of wood, except the parts 
in direct contact with the heater. The homemade dry kiln used in 
some Mictions of the country can be cheaply and easily made of brick 
and stone. 

HOMEMADE COOKSTOVE DRIER. 

A drier that can be used on a wood or coal range or a kerosene 
stove can be readily made. (Fig. 1.) The following dimensions 
will give a drier for use over a very large range or over a small 

3 



DEPARTMENT CIRCULAR 3, U. S. DEPT. OE AGR. 



furnace built for the purpose of supplying heat. For smaller stoves 
or for use over oil stoves, change dimensions to correspond to sur- 
face of stove. Where large community driers are needed, this drier 
can be enlarged to suit conditions, or it may be made in sections 
each of the same size as given in the following instructions : Base 
24 by 16 inches; height, 36 inches. A base 6 inches high is made of 
galvanized sheet iron. This base slightly flares toward the bottom 
and has two small openings for ventilation in each of the four sides. 
On the base rests a boxlike frame of 1 or 1^ inch strips of wood 
\ inch wide. The two sides are braced with 1^ inch strips \ inch 
wide which serve as cleats on which the trays in the drier rest. These 
are placed at intervals of 3 inches, and are cut to fit the uprights 

so they are flush with the 
outside. There should be 
no open space between side 
covering and cleats where- 
by heat can escape instead 
of passing over and 
through the products to be 
dried. The frame is cov- 
ered with tin or galvanized 
sheet iron which is tacked 
to the wooden strips of the 
frame. Thin strips of 
wood or plaster boards may 
be used instead of tin or 
sheet iron. The door is 
fitted on small hinges and 
fastened with a thumb 
latch, and opens the full 
width of the drier so that 

Fig. 1. — A metal-covered cabinet type of homemade the traVS Can be easily re- 
moved. The bottom in the 
drier is made of a piece of perforated galvanized sheet iron. Two 
inches above the bottom is placed a solid sheet of galvanized iron 
three inches less in length and width than the bottom. This sheet 
rests on two wires fastened through the sides of the drier. This 
prevents the direct heat from coming in contact with the product and 
serves as a radiator to spread the heat more evenly- 

The first tray is placed 3 inches above the radiator. The trays rest 
on the cleats 3 inches apart. A drier of the given dimensions will 
hold eight trays. The frame of the tray is made of 1-inch strips on 
which is tacked galvanized screen wire, which forms the bottom of 
the tray. The tray is 21 by 15 inches, making it 3 inches less in depth 
than the drier. The lowest tray when placed in the drier is pushed 




DRYING VEGETABLES AND FRUITS FOR HOME USB. 



to the back, leaving the 3-inch space in front. The next tray is 
placed even with the front, leaving- a 3-inch space in the back. A 
small nail or a little wooden knob ma}' be fastened on the cleats to 
act as a stop for the trays. The other trays alternate in the same way. 
This permits the hot current of heated air to pass around and over 
the trays as well as through the products to be dried. A ventilator 
opening is left in the top of the drier through which the moist air 
may pass away. This should, for this size drier, be 10 by 12 inches. 

The principle of construc- 
tion is such that currents of 
heated air pass over the 
product as well as up 
through it, gathering and 
carrying along the moisture 
with it. The movement of 
the current of air induces a 
more rapid and uniform 
d lying. The upper trays 
can be shifted to the lower 
part of the drier and the 
lower trays to the upper 
part as drying proceeds, so 
as to dry the products uni- 
formly. The thermometer 
is placed on the lower tray. 

If drying is done in a 
cookstove oven, leave the 
oven door ajar. Note the 
temperature of oven often. 
Trays for use in the oven can be made by using a convenient-sized 
piece of galvanized wire screen with the edges bent up 1 or 2 inches. 




Fig. 2. — An inexpensive homemade cookstove drier. 



A CHEAPER HOMEMADE DRIER. 

A very satisfactory drier can be made of lath (preferably cypress, 
poplar, or other nonresinous wood), wire screens, and cotton canvas 
or heavy unbleached muslin. (Fig. 2.) It can be used over a wood 
stove, furnace, oil or gas stove and can be made in size to suit the par- 
ticular source of heat used. It can be made to take apart and pack- 
flat, for agents' use in demonstrations, or it can be made rigid for 
home use. 

A five-tray drier with bottom 24 by 11 -J- inches can be made from 
the following material : 

Uprights, 4 pieces of lath 11 by | Inch, 23 Inches long. 

Cleats or shelves, 10 pieces of lath 1J by 2 Inch, 24 inches Ion;,'. 

Side braces, 4 pieces of lath 1J by § inch, 24 inches long. 



6 DEPARTMENT CIRCULAR 3, IT. S. DEPT. OF AGR. 

Side pieces for trays, 10 pieces of lath 1J by f inch, 21 inches long. 
End pieces for trays, 10 pieces of lath li by f inch, 10 inches long. 
Galvanized wire screen or netting, 5 pieces 21^ by Hi inches (10 meshea 

to 1 inch of i inch mesh). 
Canvas or muslin, 7 feet long and 24 inches wide. 
Brads, 1* and 1 inch lengths. 
Double-pointed tacks. 
Sheet iron (preferably galvanized), 1 piece 18 by 7 inches. 

In case the drier is made rigid it will require in addition : 

End braces, 4 pieces of lath li by f inch, 12^ inches long, 
i-inch galvanized wire, 2 pieces 12 inches long. 

In case the drier is made to fold it will require : 

Iron rods, 4 pieces 13 J inches long, i inch diameter, with 2A-inch 
thread cut from each end and each end supplied with 2 nuts. 

The uprights are marked off from the one end as follows : 5, 3, 3, 
3, 3, 3, 3 inches. The ends of the cleats or shelves are cut to fit the 
uprights as shown in figure 3. 

L_,_ C/ear "J 

(cut ro /*/? oar /& f/rj 

Fig. 3. — The ends of the cleats or shelves are cut to fit the uprights. 

They are nailed on as shown in figure 4. 

The braces are then put on at the upper outside edge and 5 inches 
from the bottom. Through these, if the drier is to be folded, drill 
four holes f\ inch diameter, if the iron rods are \ inch. In the upper 
brace drill the holes 3 inches from each end. In the lower brace 
drill them 6 inches from each end. Through these holes put the iron 
rod so one of the nuts is on the inside and the other on the outside 
as shown in figure 5. 

c/eaf c/eaf c/eaf cJeaT c/eat 

■ a j ¥ i _^ 

upper brace L/pr/ynr /oyrer & p^ ce 

Y\v,. 4. — The cleats nailed to the upright, showing the upper and lower ends braced. 

These rods hold the sides rigidly together, but as they can be quickly 
removed the drier can be packed flat. On the two lower iron rods 
place a piece of sheet iron about 18 by 7 inches. This will act as a 
radiator and at the same time serve as a protection against the direct 
heat of the flame when the drier is put over an oil or gas stove. When 
used over an ordinary stove the piece of sheet iron may be removed. 

In case the drier is to be made without the iron rods, the end braces 
are nailed in place, two at each end, \ fitting with the braces on the 



DRYING VEGETABLES AND FRUITS FOR HOME USE. 7 

sides. In that case holes are drilled, as when the drier is to be taken 
apart, 6 inches from each end in the two lower side braces. A piece 
of heavy wire is put through each pair of holes and on these the sheet 
iron is placed when used over a flame. 

Around the bottom of each of the four uprights place a piece of 
sheet tin to prevent scorching the wood when the drier is placed on 
top of an ordinary stove or over a furnace. An eightpenny nail 
driven halfway into the lower end of each of the uprights can take 
the place of the tin as support for the drier. 

The canvas is next put on so it is about 2 inches from the lower 
end of the uprights. Tack the one end of the canvas to the front side 
of one of the uprights and tack along the sides. It is important to 
tack it once or twice on each of the shelf cleats in order to keep the 
canvas close to the sides so as to prevent the loss of heat which will 
take place if a space is left between the canvas and the cleats. The 
extra width of canvas is allowed to overlap top. The canvas is fas- 
tened on both sides, and holes are cut for the iron rods to pass 

S/'c/e brace &/rfe £>race 




/ron rocf 



nufs 




Fig. 5. — The iron rod serves as a brace to hold the sides rigid, but may be removed so 
that the drier can be packed flat. 

through if the drier is made to fold. The extra length of canvas 
is put around the front end and fastened with a pin or with small 
clasps. 

The extra width of canvas extending over the top part of drier 
can be folded, stretched tightly in the corners, and fastened with pins, 
clasps, or buttons so as to hold the canvas tight and prevent it from 
dropping down on the upper tray, and still leaving an opening in 
the center for the passage of the heated-air current. If preferred, 
and for the type of drier that is not to be taken down, a single piece 
of canvas can be nailed over the top and a square hole cut in the 
center s about 17 by 8 inches. This opening may be covered with 
coarse mosquito netting to keep out insects. 

The trays are nailed together so that they are 10 inches wide, in- 
side measure. All edges of the pieces of the wire screen are bent 
over one-fourth inch and hammered flat, so the edges will not be 
rough. The screen is then tacked to the bottom of the trays. The 
trays are placed on the shelves or cleats in such a way that they are 
alternately pushed to the back of the drier or left at the front. 



8 DEPARTMENT CIRCULAR 3, U. S. DEPT. OF AGR. 

DRYING VEGETABLES. 

SELECTION AND PREPARATION. 

Equally as great care should be given to the selection and prepa- 
ration of vegetables for drying as for canning. To secure a fine 
quality of dried products much depends upon having the vegetables 
absolutely fresh, young, tender, and perfectly clean. Wash and 
clean all vegetables well. If steel knives are used in paring and 
cutting, have them clean and bright so the vegetable will not be 
discolored. 

Keeping green plants by drying is a very old process. It has been 
customary for ages to dry grass for cattle feed and store it under the 
name of hay. It has also long been customary to dry garden herbs 
and medicinal plants for home use. However, green vegetables dried 
in the sun and air as hay is dried become tough and of a brownish 
color. This is partly due to the so-called "hay bacteria." If the 
green color and the crisp condition are to be preserved, the drying 
must be quicker, by artificial heat, and the vegetables should be given 
a -preliminary treatment to prevent or retard the action of the hay 
bacteria. This preliminary treatment is called blanching, and con- 
sists in subjecting the vegetables to a short cooking in live steam or 
in boiling water. The steaming is preferable. 

Blanching is done after the vegetables are prepared properly. Be- 
sides retarding or preventing the action of the hay bacteria, it gives 
the vegetables a more thorough cleaning, removes the strong odor 
and flavor from certain kinds of vegetables and softens and loosens 
the fiber. This allows the moisture in the vegetables to evaporate 
more quickly and uniformly. It also quickly coagulates the albumi- 
nous matter in the vegetables, which helps to hold in the natural 
flavors. Use a wire basket or cheesecloth bag for blanching in boil- 
ing water or use a steam cooker for blanching in live steam. The 
steaming can also be done in a common wash boiler with 2 to 4 inches 
of boiling water in the bottom. Use a wire basket to fit inside the 
wash boiler or a piece of cheesecloth tied to the handles of the 
boiler and suspended down into the boiler so it does not touch the 
water. Lay the vegetables to be blanched on this cloth and cover 
with a close-fitting lid so as to let the steam from the boiling water 
act on the vegetables for the time given in the recipe. 

Where it is desirable to preserve the green color of the vegetables, 
as with string beans, spinach, etc., it is advisable to blanch in boil- 
ing water to which has been added 1| level teaspoons of salt and 1 
level teaspoon of bicarbonate of soda (baking soda) for each gallon 
of water. In case salt and soda are used in the blanching water, the 
green vegetables, after blanching, are quickly dipped in cold water. 
Drain well (the surface moisture can be further removed by press- 



DRYING VEGETABLES AXD FRUITS FOR HOME I Si:. 9 

ing the vegetables lightly between two towel-) and place at once in 
drying frames. Vegetables so blanched will give a dried product 
which remains green and crisp. Where no soda and sail arc used 
in blanching water, it is not necessary to dip the products, after 
blanching, into cold water. 

The vegetables are spread in a thin layer on the trays or drying 
frames of the drier. The temperature for drying should be rather 
low to prevent scorching the product. 

METHODS OF DRYING. 

Drying of vegetables can be done in two ways, either by starting 
at a high temperature which is gradually lowered, or by starting at 
a low temperature which is slowly increased. The first method is 
often advisable where blanching has been done in water in order 
quickly to remove surface moisture, but care must be taken to reduce 
the temperature as soon as this moisture is removed, to prevent the 
surface from becoming hard and dry and thereby causing difficulty 
in properly drying the product through and through. This method 
is also often of advantage when drying in the oven of the ordinary 
cookstove in use on the farm. Put the trays in the oven and leave 
the oven door partly open in order that the moist air may escape. 
When partly dried the trays can be put in a rack over the top of the 
stove and finished by utilizing the waste heat from the stove. 

When drying is started at a low temperature and the heat is in- 
creased gradually, great care must be exercised when products are 
nearly dry not to let them scorch, which, of course, would ruin their 
quality. The temperatures that give best results are given with each 
recipe. The time required for drying varies according to the products 
and their moisture contents, but most vegetables can be dried in from 
2 to 5 hours. The material should never be placed in too thick 
layers on the drying trays, and should be stirred or turned frequently 
during drying in order to secure a uniform product. For vegetables, 
drying should be continued until the products are so dry that they 
snap or break on bending. 

It is important to know the temperature in the drier, and this 
can not be determined accurately except by using a thermometer. 
Inexpensive oven thermometers can be found on the market, or an 
ordinary chemical thermometer can be suspended in the drier. If a 
thermometer is not used the greatest care should be given to the regu- 
lation of the heat. The temperature in the drier rises qui :kly and 
the product may scorch unless close attention is given. 

Artichokes. — The fleshy edible part of the bur artichoke c Q be dried 
successfully. Blanch 4 to 6 minutes in boiling water to which a little 
vinegar has been added (1 tablespoon vinegar to 1 quart water). 
108957°— 19 2 



10 DEPARTMENT CIRCULAR 3, U. S. DEPT. OF AGR. 

Start drying at 110° F. Eaise temperature slowly to 145° F. and 
finish drying at that temperature. 

Asparagus. — Young, tender asparagus tips should be washed, 
blanched for 3 minutes in water with salt and soda added (1£ tea- 
spoons salt and 1 teaspoon soda to 1 gallon water) and dipped 
quickly in cold water. Dry off surface moisture and spread in thin 
layers on drying frames. Dry at 120° to 140° F. The asparagus 
will to some extent darken but will partly recover color when soaked 
for use. 

It very often happens, in canning asparagus, that little ends are 
cut off. These should not be thrown away but washed, blanched, and 
dried. They will be good to boil in soups, where the asparagus flavor 
is wanted. 

Green string beans. — All varieties of string beans can be dried. 
Wash and string the beans carefully. The very young and tender 
string beans can be dried whole. Those that are full grown should be 
cut in ^ to 1 inch lengths with a vegetable slicer or a sharp knife. 
It is better to cut beans than to snap them, as pieces then are of uni- 
form size and can dry more evenly. Put in a bag of cheesecloth, or 
in a wire basket, and blanch in steam or boiling water for 3 to 10 
minutes, depending on the maturity of the beans. If desired to keep 
the green color, blanch in boiling water with salt and soda added 
(1| teaspoons of salt and 1 teaspoon of baking soda for each 
gallon of water). Then dip quickly in cold water. Drain, remove 
surface moisture according to directions given above, spread in thin 
layers on trays of drier, and dry until brittle. Start drying at 110° 
F. and raise temperature gradually to 145° F. Drying may also be 
started at 175° F. and the temperature reduced, when the surface 
moisture is removed, to 140° F., at which temperature they are 
finished. 

If the beans are full grown but the pods have not turned yellow 
or are just beginning to turn yellow, the beans should be shelled, 
blanched 6 to 8 minutes, and dried at the same temperature as given 
above. Be careful to dry slowly enough to dry the beans all the way 
throughout. 

Wax beans are dried in the same manner as the string beans. 

Lima beans are shelled and dried. If gathered before maturity when 
young and tender, wash, shell, and blanch from 5 to 10 minutes, the 
length of time depending on the maturity of the beans. Remove sur- 
face moisture and dry at the same temperature as for string beans. 

Cowpeas and black-eyed peas when very young and tender may be 
washed, cut in 1-inch pieces, blanched in water with salt and soda 
added, dipped in cold water, and dried like green string beans. 
When full grown they may be shelled, blanched 6 to 8 minutes, and 
dried like lima beans. 



DRYING VEGETABLES AND FRUITS FOR HOME USE. 11 

Dry shelled beans. — Different kinds of beans, after maturing and 
drying on the vines, can be treated as follows: Shell, wash, and 
spread in thin layers on the trays of the drier. Heat 10 minutes, 
beginning at 160° F. and gradually raising the temperature to 180° 
F. This high temperature will destroy all insect eggs that might be 
on the beans. Cowpeas or any field pea can be treated in the same 
way. Cool and store carefully. The heating of the bean or pea de- 
stroys its vitality, and legumes thus treated can not be used for seed. 

Beets. — Leave about 1-J inches of stem on beets and leave roots. 
Wash, boil until a little more than three-fourths done. Drain at once, 
allow to cool slightly, peel, and cut in $ to | inch slices. Dry at 120° 
or start at 165° F. and reduce to 145° F. 

Beet greens. — The beet leaves can be dried as greens. Remove the 
stems and heavy ribs, wash, shred, and blanch in steam 3 to 5 minutes 
or in boiling water with salt and soda added for 3 to 4 minutes. Re- 
move surface moisture, spread on drying trays, and dry at 110° to 
110° F., or start at 155° F. and reduce to 140°' F. 

The stems of the beet leaves, if tender, may also be dried. Cut in 
1-inch lengths and blanch 4 to 6 minutes. Remove surface moisture 
and dry from 120° to 140° F. 

Brussels sprouts. — The small firm heads are dried whole. Discard 
any spoiled outer leaves. Wash and blanch from 3 to 5 minutes in 
boiling water with salt and soda added. Dip quickly in cold water. 
Drain, remove surface moisture, and spread on drying frames. Start 
at 120° F. and increase slowly to 135° or 140° F., or start at 175° F. 
and reduce heat to 140° F. 

Cabbage. — Shred or cut into strips a few inches long. The core and 
coarse ribs should be removed, as they dry more slowly than the 
thinner parts of the leaves, but they may be dried separately. Blanch 
in steam for 6 to 12 minutes or in boiling water 5 to 10 minutes. Add 
salt and soda to the blanching water and plunge into cold water if 
cabbage is green and it is desired to keep the green color. Dry at 
from 110° to 140° F., or start at 175° F. to remove surface moisture 
and reduce heat to 140° F. 

Collards and kale should be washed well, the coarse stems and ribs 
removed, sliced or shredded, blanched in boiling water with salt and 
soda added, dipped in cold water, surface moisture removed, and 
spread on drying trays. Dry at same temperature as for cabbage. 

Red cabbage. — Cut or shred as cabbage. Blanch 5 to 10 minutes in 
half water and half vinegar. Remove surface moisture and dry at 
tlif same temperature as for cabbage. 

Cauliflower. — Clean, divide in small bunches, and blanch in steam 
4 to 6 minutes or in boiling water 3 to 6 minutes. Cauliflower may 
also be blanched in half milk and half water to which salt and soda 
have been added. In that case dip in cold water, drain well, and 
dry at from 110° to 140° F.. or start at 175° F. and reduce to 140° F. 



12 DEPARTMENT CIRCULAR 3, U. S. DEPT. OE AGR. 

It turns rather dark in drying, but will regain part of the natural 
color in soaking and cooking. When soaking, pour boiling water 
over cauliflower and soak in that. Dried cauliflower is especially 
good in soups and omelets. 

Carrots, parsnips, salsify, and root parsley. — Clean, scrape or pare, 
cut in |-inch slices and blanch in steam from 4 to 8 minutes or in 
boiling water 5 to 6 minutes. (Carrots may be blanched in water 
with salt and soda added and dipped into cold water.) Remove 
surface moisture and dry at from 110° to 140° F., or start drying at 
185° F. and reduce temperature to 140° F. 

Kohl-rabi, turnips, and rutabagas are washed, pared, sliced, and 
blanched, and then dried like carrots and parsnips. 

Celery. — Only young and tender celery should be used for drying. 
Clean, cut in ^ to 1 inch lengths, and blanch 3 to 4 minutes in 
steam or 2 to 3 minutes in boiling water. Drain, remove surface 
moisture, and dry at 120° to 140° F., or start drying at 155° F., and 
reduce temperature to 135° F. 

The tender leaves of celery may be dried for soup. Clean, blanch 
1 to 2 minutes in steam or leave unblanched, and dry as celery. 

Celeriac or turnip-rooted celery is cleaned, pared, or scraped, sliced, 
blanched, and dried like kohl-rabi when it is to be used for soups or 
stews or for mashed celeriac. 

Celeriac also makes an excellent flavoring for meats, soups, gravies, 
etc., and almost take's the place of pepper. For that purpose the 
roots must not be left in water, as they then quickly lose value as a 
spice. Brush roots clean with a vegetable brush and rinse quickly 
in water. Pare and cut into very thin slices. Do not blanch ; dry at 
a uniform temperature of 135° F. When nearly dry, cut with scis- 
sors or knife in small pieces about -J inch square. Return to drier 
and finish at 140° to 145° F. Powder and keep in well-corked bottles. 

Sweet corn. — Select very young and tender corn in the milk stage. 
Prepare at once after gathering by removing husk and silk. Sort 
ears so those of same maturity are blanched together. Trim off any 
worm-eaten parts. Blanch on the cob in steam or boiling water 
from 5 to 10 minutes or until milk is set. A teaspoon of salt per 
gallon of water may be added to the blanching water. Drain well 
and cut from cob with a very sharp knife. Cut first tip of grain, 
then slice grains about half way down to the cob and scrape out 
the remainder of grain with back of knife. In that way chaff is left 
on cob. Dry at from 120° to 140° F., or start drier at 165° F. and 
reduce temperature to 140° F. 

When field corn is used, select the ears as for good plump roasting 
ears. Blanch 8 to 10 minutes. Drain, slice kernels and dry as sweet 
corn. "" 



DRYING VEGETABLES AND FRUITS FOR HOME USE. 13 

Corn may be dried in the sun. Dry in oven 10 or 15 minutes at 
165° F. and finish drying in the sun. Protect from insects and dust. 
Sun drying is, of course, not satisfactory in moist weather and the 
dried product will be darker and not as attractive in appearance. 
When dried in the sun it should be heated in the oven, before storing, 
for 10 minutes at 165° to 175° F. in order to kill insect eggs. 

Horse-radish. — Wash, scrape, slice in -J-inch or thinner slices and 
rinse in vinegar. Do not blanch. Dry slowly, starting at 125° F. 
and finishing at 135° to 140° F. Dry hard, but do not scorch. Grind 
or powder. Keep in well-corked bottles or in tin cans. Before using 
the powder, dampen with water and leave covered for about 2 hours. 

Leek. — Wash carefully after cutting off the roots and spoiled leaves. 
They can be dried whole, if not too large, or cut in 1-inch slices. 
Blanch in steam 5 minutes or 2 to 4 minutes in boiling water. Drain, 
remove surface moisture and start drying at 110° to 120° F. In- 
crease temperature slowly to 140° F. or start at 175° F. and reduce 
temperature to 13.">° F. 

Mushrooms. — Do not attempt to collect mushrooms unless you know 
the edible varieties. 

All edible fungi can be dried. Wash carefully with a woolen cloth 
and lukewarm salt water. After cleaning, place in clean, cold salt 
(1 tablespoon salt to 1 gallon water). The lamellae are not re- 
moved from the small partly closed mushrooms, but they are re- 
moved from the large open ones from which also the outer skin is 
removed. Remove from the salt water, put in a crock and pour over 
them boiling water with a little vinegar and salt added (1 table- 
spoon vinegar and £ teaspoon salt per quart water). Let stand 
for \ hour. Drain well. Place on a coarse towel, cover with another 
towel, and wring as when wringing clothes. Spread on a board or 
on trays covered with cheesecloth and dry in air, preferably in draft 
and sunshine, for a couple of days. Then place in an oven or in a 
drier for a few hours at from 100° to 120° F. until thoroughly dry. 

Mushrooms should not be packed until several hours after they are 
dried. It will be necessary to keep them in a very dry place or they 
may mildew. It may be necessary to dry them again in case of damp 
weather. Before using them, soak in lukewarm water or milk. The 
dried mushrooms can also, when thoroughly dried, be powdered. 
This powder may be kept in well-corked bottles and be used for 
thickening of soups or gravies where the mushroom flaA'or is wanted. 

A simpler way of preparing them is to clean them, scrape and 
wipe dry with a clean piece of linen. Cut in small pieces and dry 
at 110° to 130° F. until they can be powdered. This powder must 
be kept very dry or it will quickly spoil. 

Okra. — Wash, blanch in steam -J to 3 minutes, or in boiling water 
with salt and soda added and plunge into cold water. Drain and 



14 DEPARTMENT CIRCULAR 3, U. S. DEPT. OF AGR. 

dry at from 110° to 140° F. Okra can also be started at 155° F. 
and the temperature reduced to 135° F. Young and tender pods 
may be dried whole. Older pods should be cut in ^-inch slices before 
drying. If dried in the sun or in front of stove, strung on strings, 
the okra must be heated to 165° F. in the oven before storing. 

Onions. — Where onions do not keep well from one crop to another, 
the}'' can be dried very successfully. Wash, peel, and slice in $ 
to I inch slices. To avoid any unpleasantness, peel and slice, hold- 
ing onions under water. Blanch in steam or boiling water 3 to 5 
minutes. Remove surface moisture, dry at from 120° to 140° F., 
raising temperature gradually. 

Peas. — In case of the very young and tender so-called English sugar 
peas, the pods may also be used. Wash and cut in ^-inch pieces 
and blanch 3 to 4 minutes in boiling water with salt and soda added. 
Dip in cold water, drain, and dry at from 110° to 140° F. They 
may also be started drying at 165° F. and the temperature reduced 
to 140° F. Garden peas are shelled, sorted according to size, and 
blanched in steam or boiling water from 1 to 6 minutes. Salt and 
soda may be added to blanching water, but are not necessary as 
peas generally keep color quite well. Remove surface moisture and 
dry small peas at 110° to 135° or 140° F. They may also be 
started at 155° F. and temperature reduced to 135° F. Larger 
peas are dried at 110° F. to 140° or 145° F. You may sta*rt them 
at 165° F. and reduce temperature to 140° F. It is very important 
to dry peas so slowly that they dry all the way through, else they 
may easily mildew and spoil. 

Shelled peas may also be stirred for a moment over the fire in a 
kettle or pan with 1 teaspoon salt and a tablespoon sugar for each 
quart shelled peas. Stir until peas are bright and have a clear green 
color. Place at once on drying frames and dry at the temperature 
given above. 

The fresh pods of the peas, when washed, may also be dried and 
used in boiling stock for vegetable scup. They may also, while 
fresh, be boiled, passed through a sieve, and be stewed as spinach and 
served with finely diced carrots. 

Peppers. — Peppers may be dried by splitting on one side, remov- 
ing the seed, drying in the air and finished in the drier at 140° F. 
A more satisfactory method is to place peppers in pans in a very hot 
oven and heat until the skin blisters or steam the peppers until the 
skin softens. Peel, split in half, take out seed and dry at 110° to 
140° F. In drying thick, fleshy peppers like the pimento, do not 
increase heat too quickly but dry slowly and evenly. Small vari- 
eties of red peppers may be spread in the sun until wilted and the 
drying finished in the drier, or they may be entirely dried in the 



DRYING VEGETABLES AND FRUITS FOE HOME CJSE. 15 

sun. If seeds are t<> be saved, they should be removed before heat is 
applied. 

Pumpkin and squash.— Pare and remove seed when the seed are 
large. For the young, tender, summer squash the seed may be left in. 
Cut in ] to £ inch slices and blanch in steam or boiling water 3 to 5 
minutes. Drain, remove surface moisture, and dry slowty at from 
125° to 150° F. or start drying at 165° F., reducing temperature 
to 140° F. 

Eggplant may be dried like squash. 

Potatoes. — Clean, pare, drop in cold water after paring. Remove 
and slice in I to J inch slices. Blanch by steam 3 to 5 minutes or in 
boiling water 2 to 4 minutes. Drain well, remove surface moisture. 
and dry at 120° to 145° F. They may also be started at 185° F. and 
temperature reduced to 140° F. 

Potatoes can also be steamed or boiled in water until entirely 
cooked, peeled, mashed with a potato masher, and pressed through a 
potato ricer. Then spread thinly on the drying frames covered with 
cheesecloth and dry at from 115° to 140° F. 

Sweet potatoes. — Wash, pare, and slice in $ to £ inch slices. Blanch 
in steam or boiling water 6 to 10 minutes. Drain, and remove sur- 
face moisture. Dry at 130° to 155° F. They may also be started at 
185° F. and temperature reduced to 145° F. Diy until brittle. 

Spinach. — Wash, remove the coarse stems, and slice or leave leaves 
whole. Blanch 2 to 3 minutes in steam or 1 to 2 minutes in boiling- 
water with salt and soda added. Dip in cold water, drain, and 
remove surface moisture. Spread thinly on drying frames and dry 
at 110° to 140° F. or start drying at 160° and reduce temperature 
to 140° F. 

Mustard greens, dandelions, chard and other greens may be dried 
like spinach but should be blanched a little longer (from 3 to 5 
minutes). 

Soup mixtures. — Each vegetable used in the soup mixture is pre- 
pared and dried separately. After drying they are put together in 
the desired proportion. A combination of several vegetables makes 
a most desirable soup mixture. Those most often used are carrots, 
cabbage, onions, celery, and okra. Dried parsley and thyme may 
be added. 

When the soup mixture is to be used, rinse in cold water and soak 
in lukewarm water and boil in water or in soup stock. 

Tomatoes for drying must be ripe but not soft. Wash, blanch 1 to 
2 minutes, dip in cold water, and remove skin and core. With a 
sharp knife cut in -]- to \ inch slices. Cover trays with cheesecloth, 
put tomato slices in single layers and dry at 110° F. to 140° F. 

Small tomatoes like the yellow fig tomatoes may be dried whole. 



16 DEPARTMENT CIRCULAR 3, TJ. S. DEPT. OF AGR. 

Tomatoes may also be boiled, passed through a sieve and the mass 
cooked down until it forms a paste. Then spread thinly on drying 
frames covered with cheesecloth and dry at the same temperature 
as for sliced tomatoes. The paste may also be spread on tin plates 
and dried. (For making tomato paste see Farmers' Bulletin No. 
853.) It is better to make tomato paste and dry it than to dry 
whole tomatoes. 

Rhubarb. — Wash the stems, skin, or leave skins on. Cut in slices 
^ to f inch thick or cut in 2-inch pieces which are split in 4 to 8 parts 
according to thickness of stems. Spread immediately on drying trays 
covered with cheesecloth and dry in hot sun or in drier. Start drier 
at 130° F. and increase to about 160° F. or start at 185° F. and reduce 
heat to 150° F. Rhubarb will dry in a short time. 

Herbs, etc. — All potherbs, parsley, mint, sage, etc., need not be 
blanched. Wash well and dry in the shade where there is a draught 
or in a drier. If in a drier start at 115° F. and finish drying at 
140° F. 

Basil is cut when the first flowers are commencing to- open. It is 
used in spiced vinegar for pickles, in gravies, for potato salad, and 
for marinated meat and fish. When dried and powdered, basil is 
used as a spice for spiced herring or other fish, for sausage, liver 
paste, and similar things. Basil is one of the finest spices that can be 
used for pickling. 

Caraway. — The very young green leaves of caraway can be finely 
chopped and added as spice to vegetable soups and to gravies. The 
ripe seed, when dried, is often used whole as spice for certain varieties 
of cheese, for pickled beets, and for certain cookies. Caraway seed 
can also be dried and powdered and used as spice for liver sausage, 
lung sausage, smoked sausage, cabbage soup, eel soup, etc. 

Coriander. — The seed of coriander is a valuable spice, but it must 
be thoroughly ripe and stored for some time before using it, as when 
green it has an unpleasant taste. The ripe seed is dried and pow- 
dered. It is used as spice for cervelat sausage, smoked sausage, 
spiced meat, and spiced fish. 

Dill. — When this plant is through blooming and is commencing 
to form seed, cut the umbels. Place them a few hours in the shade 
where there is a good draft, and they can be used for making 
spiced vinegar. When entirely dry, they can be used as spice. Dill 
is used for spiced vinegar, for pickles, for marinated fish, etc. When 
dried and powdered it can be used for spiced fish and for liver paste, 
liver sausage, etc. 

Sweet marjoram. — The plants are cut when the flowers are not 
quite open. Tie in small bundles and dry in the shade. When nearly 
dry, finish drying in the drier and powder. The powder is used as 
spice for spiced fish and forced meat. 



DRYING VEGETABLES AND FRUITS FOR HOME USE. 17 

Mint. — The leaves of this plant are gathered when well developed 
and before the plant blooms. They are dried and ean either be kept 
in this way or an extract can be made by pouring vinegar over them. 
Cork and let stand for 2 or 3 weeks, then strain and bottle. The mint 
vinegar can be used at the table as a spice and can be added to meat 
dishes and to different kinds of gravy where the mint flavor is desired. 

Sage. — The leaves should be gathered when fully developed, dried 
in the shade, and finished in the drier. Sage may be kept whole or 
may be powdered. It is used for seasoning sausage, poultry stuffings, 
etc. The leaves can also be used for sage tea. 

Thyme. — Gather and dry like sage. It is used for flavoring 
sausage, spiced meat, soups, and gravies. 

Tarragon. — The stems are cut when the flower buds appear. The 
coarser parts of the steins are cut off and the fine stems and leaves 
are spread thinly in an airy place in the shade. "When the stems are 
nearly dry, they can be used for spiced vinegar. They can be dried 
entirely, powdered, and used as spice in lung sausage, smoked sausage, 
potted meat, and similar products. In spiced vinegar the tarragon is 
used in pickles and for certain gravies. 

Tloir to make spiced vinegar, — A wide-mouthed bottle or a fruit 
jar is filled to within 2 inches of the top with spice plants of different 
kinds, such as slices of horse-radish and onions, seed umbels of dill, 
ripe seed of white mustard, and celery, green seed of nasturtiums, 
fine stems and leaves of tarragon, basil, and sweet marjoram. A 
pod of red pepper can also be added. The bottle or jar is then filled 
with vinegar, heated to 1G0° F., corked or sealed, and left for about 
3 weeks. Strain the vinegar and fill into small bottles that are 
corked and sealed with melted paraffin or sealing wax. 

This spiced vinegar is used in making pickles, foi -flavoring gravies, 
potato salad, and similar dishes. For pickling it is especially val- 
uable, as the flavor by adding this spiced vinegar is the same all 
through the pickles, while if adding only whole pepper, cloves, and 
dilh the flavor is more concentrated at the places where these spices 
are put. The herbs from which the spiced vinegar was made may 
be used as garnish by mixing them in the pickles. 

Dried plants used as tea. — In earlier days it was common to prepare 
tea from home-gathered, often home-grown, plants, flowers, leaves, 
fruits, roots or barks. The imported tea has replaced most of these 
home-made teas. Many of them are still used extensively in Europe. 
Tea made from the flowers of linden or basswood is a common drink 
in France. Tea made from the flower stems of heath or ling is used 
in many places in central Europe. A very fragrant and pleasing tea 
is made from strawberry leaves. 



18 DEPARTMENT CIRCULAR 3, U. S. DEPT. OF AGR. 

Strawberry tea. — Collect the fresh young strawberry leaves (the 
leaves that come on the runners are excellent.) Spread them a few 
hours in a draft in the shade until wilted a little. Put leaves in a 
thin layer into a sieve or strainer and hold over boiling water where 
they are steamed a little but not so much that they fall together. 
Immediately after the steaming, put them on the drying trays and 
dry at uniform temperature (135° F.) until entirely dry. Pack in 
tin boxes. 

For use, the dried leaves are put in a cup and moistened with luke- 
warm water, covered and let stand for 10 minutes. Then pour into a 
warm teapot and pour boiling water over them. Let stand in a warm 
place for 10 minutes and the tea is ready to serve. One teaspoonful 
of the dried leaves will be about right for 3 cups of tea. This is a 
drink most people will like as it is mild and pleasantly flavored. 

Apple tea. — The apples are cut into small pieces. Parings and 
cores left from the canning of apples can be used. Spread on drying 
frames and dry at strong heat so they become light brown but be 
careful not to burn or scorch the edges. (See under apples.) Keep 
in tin boxes. 

When using the dried apples for tea, put them in a cup and moisten 
with lukewarm water, cover and let stand for 20 minutes on a warm 
stove. Pour them into a warm teapot and pour boiling water over 
them. Let stand 12 minutes and the tea is ready to serve. For 2 
cups of tea, use a large teaspoonful of the dried apples. 

Drying of plants used in medicine. — For collecting and preparing 
medicinal plants for sale, reference is made to Farmers' Bulletin No. 
663, Drug Plants Under Cultivation, and Department of Agricul- 
ture Bulletin No. 26, American Medicinal Flowers, Fruits, and Seeds. 

STORING DRIED VEGETABLES. 

When vegetables are first taken from the drier, if completely dried, 
they are very brittle. They are more easily handled and are in better 
condition for storing if allowed to stand 1 to 3 hours to absorb enough 
moisture to make them slightly pliable before putting into bags or 
storing otherwise. If it is not convenient to store products immedi- 
ately and they are allowed to stand several days, they should be 
heated to 165° F. to destroy any insect eggs that might be on them. 
Care should be taken not to overheat the vegetables. 

Dried vegetables should be stored in moisture-proof containers and 
in a dry place free from dust and dirt. A good container is a tin 
box, bucket, or can fitted with a tight cover. The box should be 
lined with parchment paper. Put layer of about i to 1 inch of the 
dried vegetables in the bottom, then a layer of parchment paper; 
another layer of vegetables, again a layer of parchment paper, and 
so on until the box is full. 



DRYING VEGETABLES AND FRUITS FOB HOME USE. 19 

In a damp climate the most convenient and cheapest container is 
a small paper bag. A small amount should be put in each bag, just 
enough to use for one or two meals. This will prevent the opening 
of any dried product that can not be consumed in a short time. The 
upper part of the bag is twisted to form a neck. The neck is bent 
over and tied tight with a string. The entire bag is then painted 
with a coat of melted paraffin, using a small brush or the frayed end 
of a piece of rope. This makes the bag practically moisture and in- 
sect proof. To further protect from insect ravages, the bags after 
being labeled can be packed in a tin container with a tight-fitting 
cover. A large number of bags can be stored in an ordinary lard 
can. A glass jar with a tight seal is a good container for dried 
products. Paraffin-coated paper containers of various sizes can be 
found on the market. If such containers are used they should be 
stored in the same way as the paper bags. 

All dried products should be examined occasionally. Upon the 
first appearance of insects, spread in thin layers in the sun until in- 
sects disappear, then heat in the drier or oven at a temperature of 
165° F. and re-store carefully. 

DRYING FRUITS. 

Only fresh ripe fruits should be used for drying. In very dry 
climates fruits are usually dried in the sun. Most fruits dried in 
the sun become discolored. For drying fruits in small quantities, 
for home use only, the small drier previously described is satisfac- 
tory. On very hot dry days fruits may be dried in the sun until the 
surface begins to wrinkle and then finished in the drier. 

Blanching of fruits before drying is not uecessary, but for some 
fruits a preliminary treatment before drying is advisable. 

The cut fruit when exposed to the air for some time becomes dis- 
colored. This is a natural result and does not affect the food value 
or the flavor of the dried product. In commercial drying of fruits 
this s darkening is often prevented by subjecting the fruits to the 
action of sulphur fumes. Such sulphuring is. however, not neces- 
sary. Often the sulphuring affects the taste of the fruit in an un- 
pleasant way and by forming sulphurous acid may become harm fid 
to the consumer. By following the methods of treatment advised in 
this circular the darkening will largely be prevented. 

As certain fruit acids act upon the galvanized wire bottoms of the 
trays, it may be well to cover these with a piece of cheesecloth. 

In home drying of fruits it is often advisable to begin the drying 
at a higher temperature and reduce the heat during the process of 
drying. This can not, however, be done in drying berries, as the 
high temperature in the beginning would cause the swelling of the 
fruit so the thin skin would burst and the fruit juice be lost. 



20 DEPARTMENT CIRCULAR 3, IT. S. DEPT. OF AGR. 

The ideal moisture content of dried apples is about 23 per cent, 
while for peaches, plums, and cherries the moisture should be reduced 
to 16 or 18 per cent in order to avoid the absorption of water by the 
layers of sirup which become concentrated in the stone cavities of 
these fruits while drying. The ability to judge accurately as to 
when the fruit has reached the proper condition for removal from 
the drier can only be gained by experience. When sufficiently dried 
it should be impossible to press water out of the freshly cut ends of 
the pieces when rubbed between the fingers. No natural grain of the 
fruit should show when cut. It should look uniform and be leathery 
and pliable. 

After drying is finished spread the fruit to cool quickly, as fruit 
when cooled slowly will shrivel and look unattractive. 

It is worth noting that during the ordinary period of cooking 
dried fruits do not absorb as much water as was given off in the 
drying process, hence they are usually sweeter than fresh fruits and 
do not require so much sugar to prepare them for the table as fresh 
fruits do. 

Berries. — Select berries, fully ripe, for drying. Wash (for the 
softer varieties by placing them in a colander and pouring water over 
them) free from leaves and stems and remove surface water. Handle 
carefully and do not bruise. It will be advisable to let dry in air for 
a day or so until the berries commence to look wilted and slightly 
wrinkled, then finish in drier. If started at first in drier, commence 
at 110° F. Eaise the temperature slowly in the course of 1 or 2 
hours to about 130° F. When a considerable portion of moisture 
has evaporated the temperature can be increased. 

Currants, black and red, can be dried at a uniform heat of from 
155° to 165° F. after the preliminary drying in the air or in the 
evaporator. When dry rub off the stems; leave in loose piles in an 
airy place for a day before storing. 

Blueberries, huckleberries, elderberries, strawberries (solid-meated 
varieties only, red and black raspberries, dewberries, blackberries, 
etc., should be dried in the air until wilted or started at 110° F. 
increasing slowly to 125° to 130° F. When commencing to wrinkle, 
increase the heat to 140° F. and finish at that temperature. 

Gooseberries must be fully ripe. The}' will be rather sour and are 
difficult to sweeten properly in preparing for the table. Wash and 
stem. Start drying at 110° to 120° F. and increase slowly to 135° F. 
When half dry remove from drier, let stand until next day, then 
finish at from 135° to 165° F. \ 

Apricots should not be so ripe that the juice will flow when breaking 
them apart. Wash, split with a nickel-plated knife and remove pit. 
Dry very slowly at 120° F., gradually increasing temperature to 
115° F. After about 3 to 4 hours diwing, remove from drier and let 



DRYING VEGETABLES AND FRUITS FOR HOME USE. 21 

cool for 1 to 2 hours. Replace in drier and finish at from 1-15° 
to 165° F. 

Cherries should be perfectly ripe. Wash and stem and place on 
trays with stem end up. Give preliminary drying in sun for 1 or 2 
days, or start at 110° F. increasing slowly to L35° to 140° F. in order 
that the skin shall not burst and the juice be lost. As drying pro- 
ceeds, the heat may be increased to 105° F. Cherries may be stoned 
before drying, but there will be some loss of juice. 

Plums. — The small thin-fleshed varieties are not suitable for drying. 
For European and Japanese varieties wash and stem. Place in trays 
with stem end up. They may be dried in hot sun for 1 or 2 days 
before placing in drier at 140° F. If started in the drier, commence 
drying at 110° to 120° F. increasing slowly to 145° F. until most of 
the moisture is evaporated. Then increase the heat gradually to 165° 
to 170° F. and finish at that temperature. 

For American varieties of plums, when medium ripe, place in 
crocks, cover with boiling water, cover and let stand for 20 minutes. 
Drain, remove surface moisture, and dry, gradually increasing tem- 
perature from 110° to 150° F. 

Peaches. — Peaches are usually dried unpeeled. They may be peeled 
if desired. Wash, cut in halves, pit, place in trays with pit side up, 
and start drying at 110° to 120° F. increasing slowly to 140° to 150° F., 
and finished at this temperature. For thick-fleshed varieties heat 
may increased to 165° F. Peaches may be boiled in a thin sirup 
a few minutes before drying. 

Apples. — Firm, slightly acid fall and winter apples are best for 
drying. Soft summer fruit is not as good. Wash, pare, core, and cut 
in slices I to J inch in thickness. Drop at once in cold salt water to 
prevent discoloring. Use i teaspoon of salt to 1 quart of water if 
fruit is to be left in the bath for some time — or a stronger solution 
(1 ounce of salt to 1 gallon water) is used if the fruit is dipped only 
for 1 or 2 minutes. Drain well, spread on drying trays in single 
layers, edges slightly overlapping. Begin drying at 110° to 120° F., 
increasing gradually up to 175° to 180° F., or start drying at about 
200° F. and reduce temperature to 175° F. Dry until no juice can 
be pressed out of cut surface when rubbed between fingers. The 
rings should not he dried hard, but be spongy when broken. 

Parings and cores of the apples are cut in pieces and dried at a 
higher temperature if desired for apple tea. Start at about 250° and 
reduce to 185° F. Parings and cores may also be utilized for jellies 
or fruit pastes (see Farmers' Bulletin No. 8r>3) or for vinegar 
making. 

Pears. — Varieties that become spongy and tough in boiling are not 
good for drying. Small, tender, and juicy pears can be dried without 
blanching or boiling. Wash, pare, slice, dip in cold sail water as for 



22 DEPARTMENT CIRCULAR 3, U. S. DEPT. OF AGR. 

apples, and dry at the same temperature as given for apples. Other 
varieties of pears can be pared, sliced, and dropped in cold water 
and vinegar (1 tablespoon vinegar to 1 quart water). Drain and dry 
at temperature given. Where pears are rather solid-meated it is 
often advisable to steam until nearly done before drying. 

Certain varieties of pears with a rather flat taste may be improved 
by boiling in water with a little vinegar and sugar added (1 table- 
spoon vinegar and 2 tablespoons of sugar for 1 quart of water) until 
nearly tender before drying. 

A specially fancy product can be made by selecting medium-sized, 
juicy, and tender pears. Pare and boil whole in a thin sirup until 
they can be pierced with a straw. Lift carefully into a sieve and 
drain. Place in drier and start at 120° F., increasing slowly up to 
145° to 150° F. When the surface has become so dry that the pears 
can be pressed without bursting, remove from drier, place in a pear 
press (2 pieces of nonresinous board fastened together with hinges), 
and flatten. Eeturn to drier and finish at a temperature of from 150° 
to 180° F. This product, when carefully dried, will be of a light 
yellow color and will be found especially good for stewed fruit. 

Figs. — The large, meaty varieties are best for drying. Pick fruit 
when fully ripe (so ripe that the stem commences to bend), rinse in 
clean water and dip for 2 minutes in boiling brine made by dis- 
solving 3 ounces of salt in 1 gallon of water. Drain well and spread 
in single layers on drying trays. Start drying at about 120° F. and in- 
crease slowly to about 140° F. The drying can also be started in the 
hot sun and partly dried there, provided the figs are screened so in- 
sects will not attack them. When about half dry remove from drier, 
split open on one side, flatten or press lightly, return to drier, and 
finish at a temperature of from 140° to 145° F. When finished the 
figs should be soft and pliable, but so dry that no juice can be pressed 
out when the cut surface is rubbed between the fingers. 

Figs may also be prepared for drying by the following method: 
Dissolve 1 ounce lime in 1 gallon of water. Into this limewater 
drop 1 2 quarts of ripe figs and leave for 1 hour. Drain and put in 
clean, cold water for \ hour. Make a sirup by boiling for 10 minutes 
1 quart of sugar in 1 quart of water. Drain the figs and drop into 
the boiling sirup. Let boil rapidly until clear. Drain, place on 
trays, stem end up, and dry either partly in the sun or entirely in 
the drier at 130° to 150° F. 

If figs are not so ripe that they drop from the trees, they may be 
blanched in boiling lye for 1 minute (2 tablespoons of lye to 2 quarts 
of water), immediately removed to cold water, and rinsed in 2 
changes of clear water. Then drop into lime water and proceed as 
above directed. 



DRYING VEGETABLES AND FRUITS FOR HOME USE. 23 

Guavas. — Select fruit, just ripe, for drying. Wash, pare, cut in half 
and with a spoon remove seed and pulp, which can be utilized for 
jelly making. Blanch for 15 to 30 seconds in boiling water or for 
1 minute in live steam. Spread on cheesecloth in drier and com- 
mence drying at 120° F., increasing slowly to 155° F. 

STORAGE OF DRIED FRUITS. 

Dried fruits should be stored in the same way as dried vegetables. 
(See p. 18.) 



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